Chicken and pulse soup

Ароматна пилешка супа с варива1 1024x679 Chicken and pulse soup

Chicken and pulse soup


2-3 chicken legs
½ cup of lentils
1 cup cooked chickpeas (canned or from a jar)
1 cup cooked white or flageolet beans (canned or from a jar)
½ cup frozen peas (or cooked, canned)
½ cup quinoa
1 medium carrot
1 shallot
2 slices of fresh parsnips
1 cinnamon stick
1 pinch of clove
½ dose of saffron
1 pinch of ground coriander
1 teaspoon ground ginger
1 sprig fresh thyme
1 pinch of Piment d’Espelette (or mild chilli powder)
1 teaspoon dried tarragon
½ teaspoon turmeric
Salt and olive oil


Wash and clean residual feathers from the chicken legs. Put them in a saucepan and cover with cold water. Boil until cooked through. Meanwhile, in another saucepan, boil the raw pulses – lentils, peas and quinoa. Add as well the carrots, parsnips and shallots, finely chopped. Halfway through cooking, add the spices (except salt). Simmer gently.

Rinse the flageolet (or white) beans and chickpeas (canned) with running water in a colander. Add to the boiled lentils and quinoa. Bone the chicken legs and shred into pieces. Put them in the pulses. Filter their broth and pour it into the soup. Season with salt, olive oil and a little butter.

Continue cooking for 10-15 minutes over low heat until the flavors merge. Remove the cinnamon stick and thyme sprig. Serve chicken and pulse soup hot.

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